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Codex Alimentarius: Animal Food Production, First Edition









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    Book (series)
    Codex Alimentarius: Animal food production
    Second edition
    2009
    Codex guidelines and codes of practice concerning animal food production are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This second edition includes all texts adopted by the Codex Alimentarius Commission up to 2009.
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    Book (stand-alone)
    Codex Alimentarius - Report of the Thirty-First Session
    Geneva, 30 June - 4 July 2008
    2008
    The Codex Alimentarius Commission held its Thirty-first Session at the International Conference Centre, Geneva, Switzerland, from 30 June - 4 July 2008. Dr Claude J. S Mosha (United Republic of Tanzania), Chairperson of the Commission, presided over the Session assisted by the Vice-Chairpersons, Dr Karen Hulebak (United States of America) and Dr Wim van Eck (The Netherlands). The Session was attended by 505 delegates from 138 Member countries and 1 Member Organization, 44 international governmental and non-governmental organizations, including UN agencies. A list of participants, including the Secretariat, is given in Appendix I to this report.
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    Book (stand-alone)
    Codex Alimentarius: Food Hygiene (Basic texts) - Fourth edition 2009
    The Codex basic texts on food hygiene promote understanding of how rules and regulations on food hygiene are developed and applied. The General Principles of food hygiene cover hygiene practices from primary production through to final consumption, highlighting the key hygiene controls at each stage. This publication also contains the most internationally used description of the Hazard Analysis and Critical Control Point (HACCP) system and guidelines for its application. This fourth edition incl udes texts adopted by the Codex Alimentarius Commission up to 2009. The texts will be of use to government authorities, food industries, food handlers and consumers, as well as teachers and students of food hygiene.

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